30-Minute Coconut Curry Chicken
If you’re craving a vibrant, comforting meal that comes together quickly, this 30-Minute Coconut Curry Chicken is your new go-to. It’s a delightful blend of tender chicken, creamy coconut milk, and fragrant curry spices, all simmered with fresh vegetables for a wholesome dinner that feels special but takes just half an hour to make. Whether you’re cooking for busy weeknights or impressing guests with minimal effort, this recipe hits all the right notes with its rich flavors and simple prep.
Why You’ll Love This Recipe
This 30-Minute Coconut Curry Chicken is a perfect balance of creamy and spicy, with the natural sweetness of coconut milk complementing the warmth of curry powder. The recipe is incredibly versatile—you can swap veggies depending on what you have on hand or add a bit more heat if you like things spicy. Plus, it’s a one-pan wonder that minimizes cleanup and maximizes flavor. Best of all? It’s ready in under 30 minutes, making it ideal for busy weeknights or last-minute meals.
Your Shopping Guide
- Chicken Breast (1 pound): Choose fresh, boneless, skinless chicken breast for tender, lean meat. Diced into bite-sized pieces for quick cooking.
- Coconut Oil (1 tablespoon): Adds a subtle coconut flavor and a perfect medium for sautéing.
- Onion (1, chopped): Yellow or white onion works well for a savory base.
- Garlic (2 cloves, minced): Essential for that aromatic punch.
- Fresh Ginger (1 tablespoon, minced): Adds a peppery, slightly sweet zing.
- Curry Powder (2 tablespoons): Pick your favorite curry blend—mild or spicy depending on preference.
- Coconut Milk (1 can, 14 ounces): Use full-fat canned coconut milk for creaminess and depth.
- Chicken Broth (1 cup): Adds savory richness and thins the sauce slightly.
- Bell Peppers (1 cup, sliced): Choose a mix of colors for visual appeal and sweetness.
- Broccoli Florets (1 cup): Adds crunch and nutrition.
- Salt and Pepper: To taste.
- Fresh Cilantro: For garnish and fresh herbal brightness.
Gear Up: What to Grab
- Large Skillet or Sauté Pan: A wide pan helps cook the chicken evenly and gives enough space for veggies.
- Sharp Knife: For dicing chicken and chopping vegetables.
- Cutting Board: Keep it sturdy and clean.
- Wooden Spoon or Silicone Spatula: For stirring without scratching your pan.
- Measuring Spoons and Cups: To ensure accurate seasoning and liquid amounts.
30-Minute Coconut Curry Chicken Cooking Guide
Step 1: Prep Your Ingredients
Start by dicing the chicken breast into bite-sized pieces, chopping the onion, slicing the bell peppers, and mincing the garlic and ginger. Having everything ready before you heat the pan will make the cooking process smooth and stress-free.
Step 2: Sauté Aromatics and Chicken
Heat the coconut oil in your large skillet over medium-high heat. Add the chopped onion and sauté for about 3 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant. Add the diced chicken, season with salt and pepper, and cook until the chicken is lightly browned but not fully cooked through, about 5 minutes.
Step 3: Add Curry Powder
Sprinkle the curry powder over the chicken and aromatics. Stir well to coat everything evenly, letting the spices toast for about a minute. This step is crucial for unlocking the rich flavors of the curry powder.
Step 4: Pour in Coconut Milk and Broth
Pour the can of coconut milk followed by the chicken broth into the pan. Stir to combine and bring the mixture to a gentle simmer. This will create the luscious curry sauce that envelops the chicken and veggies.
Step 5: Add Vegetables and Simmer
Toss in the sliced bell peppers and broccoli florets. Stir everything together and let it simmer uncovered for about 7-10 minutes, or until the chicken is fully cooked and the vegetables are tender but still vibrant.
Step 6: Taste and Adjust Seasoning
Give your curry a taste and add extra salt, pepper, or curry powder if needed. The sauce should be creamy, flavorful, and slightly thickened.
Step 7: Garnish and Serve
Sprinkle freshly chopped cilantro over the top, adding a burst of herbal freshness. Serve this curry over steamed rice or alongside your favorite grain for a complete meal.
Better-for-You Options
- Swap coconut oil for olive oil if you prefer a milder fat source.
- Add more vegetables like spinach, zucchini, or carrots for extra nutrients and fiber.
- Use low-sodium chicken broth to control salt intake.
- Serve over cauliflower rice or quinoa for a gluten-free, fiber-rich alternative.
- Reduce curry powder if you want a milder flavor profile.
What Not to Do
- Don’t overcrowd the pan when cooking chicken—this causes steaming instead of browning.
- Avoid skipping the step where you toast the curry powder; it’s essential for deep flavor.
- Don’t rush the simmering process; it allows the sauce to thicken and flavors to meld.
- Refrain from using light coconut milk, as it won’t provide the same creamy texture.
Leftovers & Meal Prep
Store any leftover 30-Minute Coconut Curry Chicken in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave to prevent the coconut milk from separating. This curry also freezes well—portion it out and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Common Qs About 30-Minute Coconut Curry Chicken
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and more forgiving during cooking. Just dice them similarly, and follow the same cooking times. You might find the flavor even richer with thighs.
How spicy is this curry?
This recipe is moderately spiced thanks to the curry powder. If you prefer more heat, consider adding a pinch of cayenne pepper or some chopped fresh chili when sautéing the aromatics.
What can I serve with this 30-Minute Coconut Curry Chicken?
It pairs beautifully with steamed jasmine rice, basmati rice, or even noodles. For a twist, serve alongside roasted vegetables or a simple salad. If you want to explore other chicken dishes, try the Smoky Paprika Chicken Rotini Skillet or the Honey Garlic Chicken Thighs Over Orzo for more delicious options.
Can I make this recipe vegan or vegetarian?
To make a plant-based version, swap chicken for chickpeas or tofu, and use vegetable broth instead of chicken broth. The coconut curry sauce works wonderfully with these alternatives, creating a hearty and satisfying meal.
Don’t Miss These
- Smoky Paprika Chicken Rotini Skillet – A smoky, comforting pasta dish packed with flavor.
- Honey Garlic Chicken Thighs Over Orzo – Sweet, savory, and perfect for quick weeknight dinners.
Bring It to the Table
This 30-Minute Coconut Curry Chicken shines when you serve it fresh and hot. Garnished with cilantro, it adds a pop of color and brightness. Consider pairing it with warm naan bread or steamed rice to soak up the delicious sauce. A crisp cucumber salad or a simple yogurt raita can balance the richness and elevate the meal further. Whether it’s a family dinner or casual gathering, this dish is sure to impress and satisfy.
With just a handful of ingredients and a straightforward method, this 30-Minute Coconut Curry Chicken delivers big on flavor without keeping you in the kitchen all night. It’s an easy, nourishing recipe to keep in your rotation when you want something delicious and fuss-free. Enjoy the creamy, spiced goodness that comes together in no time!
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30-Minute Coconut Curry Chicken
Ingredients
Equipment
Method
- Start by dicing the chicken breast into bite-sized pieces, chopping the onion, slicing the bell peppers, and mincing the garlic and ginger. Having everything ready before you heat the pan will make the cooking process smooth and stress-free.
- Heat the coconut oil in your large skillet over medium-high heat. Add the chopped onion and sauté for about 3 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant. Add the diced chicken, season with salt and pepper, and cook until the chicken is lightly browned but not fully cooked through, about 5 minutes.
- Sprinkle the curry powder over the chicken and aromatics. Stir well to coat everything evenly, letting the spices toast for about a minute. This step is crucial for unlocking the rich flavors of the curry powder.
- Pour the can of coconut milk followed by the chicken broth into the pan. Stir to combine and bring the mixture to a gentle simmer. This will create the luscious curry sauce that envelops the chicken and veggies.
- Toss in the sliced bell peppers and broccoli florets. Stir everything together and let it simmer uncovered for about 7-10 minutes, or until the chicken is fully cooked and the vegetables are tender but still vibrant.
- Give your curry a taste and add extra salt, pepper, or curry powder if needed. The sauce should be creamy, flavorful, and slightly thickened.
- Sprinkle freshly chopped cilantro over the top, adding a burst of herbal freshness. Serve this curry over steamed rice or alongside your favorite grain for a complete meal.
Notes
- Use chicken thighs instead of breasts for a juicier texture.
- Swap coconut oil for olive oil for a milder flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
